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SLIDESHOWS: Dessert Bars


Sweet and Tart Lime Bars

Ludovic Augendre, executive pastry chef of the specialty food shop Fauchon in New York City, makes his Key lime tart with two layers: The bottom is an almond-based cream and the top is a puckery lime curd. Instead of using a tart pan, make the dessert in a baking dish, leaving out the almond layer, and slice it into bars.

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